Sesame Soba Noodles|
Sometimes on a hot summer day you want something that's cold and refreshing, but still filling and full of flavor. These sesame soba noodles meet all of those requirements. They're full of a rich
sesame sauce that's lightened up perfectly by handfuls of crunchy green cabbage, snap peas, a few scallions, and slices of cooling red radish. You can eat them right away (it will be hard not to!), but these noodles taste even better after a day in the fridge, which makes them great for picnics and barbecues.
I like to use almond butter in combination with tahini for this sauce, but if you can't do nuts it would still taste delicious with tahini alone, or even with sunflower butter. I always make a double batch and keep some sauce in the fridge for later -- its great on top of stir frys, scrambles, and pretty much everything else!
If you're gluten-free or try to avoid wheat when you can like me, make sure to buy the 100% buckwheat soba noodles at your health food store. They're more expensive, but well worth it.
The star of this dish, buckwheat, is decieving. Despite its name, this rhubarb relative actually isn't wheat at all. It's wheat-free, and therefore gluten-free. A popular grain substitute, it's been argued that buckwheat may help lower blood pressure and is an excellent plant-based source of protein and calcium.
Of all the vegetables we use in this recipe, cabbage is probably the most underrated. It has antioxidant, antibiotic and antiviral properties and is great for digestion. Ginger, used in our sauce, is an all-star root that, among it's long list of health benefits, is also great for digestion. In addition, it's extremely cleansing, can help abate colds and fevers, fights inflammation, and may help normalize blood pressure. Use it in everything you can!
- 1/3 cup tahini
- 1/3 cup almond butter
- 1/4 cup gluten free soy sauce
- 1/3 cup spring water
- 2 tbsp sesame oil
- 2 tbsp coconut sugar
- juice of 1 lime
- 1 inch knob ginger, peeled
- 1 package eden 100% buckwheat noodles
- 1/4 head green cabbage, chiffonade
- 2 scallions, thinly sliced (white and light green parts only)
- handful snap peas, thinly sliced lengthwise
- 1 radish, matchstick cut
- 10 leaves cilantro, de-stemmed and chopped
- sesame seeds, for garnish
total time: 30 minutes
yeild: 4 servings
Fill a medium pot with water and bring to a boil.
While water is coming to a boil, combine all sauce ingredients in vitamix or food processor and blend until smooth. Set aside.
Cook noodles according to package instructions (typically 8 minutes for buckwheat noodles)
While noodles are cooking, prepare your vegetables.
Drain and rinse noodles, return to pot, and let cool slightly.
Toss noodles with sauce, cabbage, scallions, snap peas, radish and cilantro, leaving a few peas and radishes to throw on top. Mix together with two forks, transfer to serving plate or bowls, garnish with remaining peas and radishes, and top with sesame seeds and cilantro.
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